Accessories: star anise 8g, white radish 100g, cinnamon 3g, cooked vegetable oil 150g, Shaoxing wine 15g, Pixian bean paste 80g, sugar 10g, ginger onion 2g, refined salt 5g, pepper 40, and clear water 65438.

Step 1: Select beef with tendons, wash it with clear water, cut it into small pieces, put it into a basin, add 1500g of clear water, soak it for 20 minutes, pour it into aluminum pot, and cook it until it just boils, otherwise the dish will not be fresh enough.

Step 2: Mash the ginger, cut the onion into sections, peel the radish and obliquely cut into pieces, stir-fry the white sugar into sugar juice, wrap the cinnamon, pepper and star anise in cloth, and chop the Pixian watercress.

Step 3: Put the wok on fire, add Pixian watercress, stir-fry cooked vegetable oil with excellent fragrance, add boiled beef for about 3 minutes, pick out the residue of watercress with a colander, pour in beef aluminum pot, add onion, ginger, Shaoxing wine, salt, sugar juice and spice bag in turn, and simmer for 4 hours. When the beef soft juice is thick, add radish and cook for about half an hour.